Sherry, garlic, and olive oil combine with paprika to give these sizzled shrimp a Spanish flair. In Spain, sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. Works great with squid or scallops too.
Ingredients
- 0.25 cups olive oil
- 4 cloves garlic , minced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon paprika
- 1 pound medium shrimp , peeled and deveined
- 2 tablespoons dry sherry
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped Italian flat leaf parsley
Instructions
-
1
Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat until oil is hot and garlic is golden brown, 1 to 2 minutes. Increase the heat to high and add shrimp. Cook until shrimp are bright pink on the outside and the meat is opaque, about 3 minutes.
-
2
Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Season to taste with salt and pepper.
-
3
Garnish servings with chopped parsley.
Nutrition Facts
Per serving
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